YOUR SOLIN GENERATED RECIPE
Creamy Turkey Bacon Spaghetti Squash Carbonara
Enjoy a lighter twist on a classic carbonara using roasted spaghetti squash, crispy turkey bacon, and a creamy sauce enriched with Greek yogurt and Parmesan cheese. This dish offers a delightful balance of textures and flavors, from the tender squash strands to the savory richness of bacon and cheese, finished with a hint of olive oil and pepper.
INGREDIENTS
1 cup cooked Spaghetti Squash
3 slices Turkey Bacon
2 Large Eggs
2 tbsp Greek Yogurt
2 tbsp Grated Parmesan Cheese
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F. Cut the spaghetti squash in half, remove seeds, drizzle lightly with olive oil, and season with salt and pepper. Roast cut-side down on a baking sheet for about 35-40 minutes or until tender.
While the squash roasts, cook the turkey bacon in a skillet over medium heat until crispy. Once cooked, crumble it into bite-sized pieces.
In a bowl, whisk together the eggs and Greek yogurt until smooth. Stir in the grated Parmesan cheese, and season with a pinch of salt and plenty of black pepper.
Once the squash is done, use a fork to gently shred the flesh into spaghetti-like strands and transfer them to a warm mixing bowl.
Pour the egg-yogurt mixture over the warm squash strands. The residual heat will slightly cook the eggs; toss quickly to coat evenly.
Add the crumbled turkey bacon to the mixture and gently combine all components.
Taste and adjust seasoning with additional salt and pepper if needed, then serve immediately.